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Coconut Ermine Frosting is the unsung hero of silky, stable frostings. Unlike the sugar bombs we’ve all battled before, this one’s smooth, subtly sweet, and pipes like a dream. It’s a tropical twist on my classic Ermine Frosting, made with coconut cream instead of milk. It’s basically a cloud you can swirl onto cake.
Here’s Why This Ermine Coconut Frosting Recipe Works
Velvety texture: Cooking the flour and coconut cream into a thickened custard base is the secret to that smooth, glide-over-the-cake finish.
Less sugar, more flavor: Without the mountain of powdered sugar, the coconut and vanilla notes actually get a chance to shine.
Super stable: The cooked flour frosting holds up beautifully for piping, stacking, and even warm-ish kitchens.
Rich coconut flavor: Coconut cream plus coconut extract delivers double the tropical punch without any artificial weirdness. It’s a perfect for frosting coconut cake or cupcakes.
Recipe Tips
Cool it completely: The coconut cream and flour mixture must be room temp before mixing with the butter. If it’s warm, the butter melts and everything goes sad and soupy.
Cream that butter properly: Whip it until it’s light, pale, and fluffy. This sets the stage for that dreamy texture.
Add slowly: Go tablespoon by tablespoon with the cooled coconut mixture. Dumping it in all at once can break the emulsion.
Use full-fat coconut cream: This is not the time for lite anything. Full-fat gives structure and flavor.
Want something richer or tangier? Go with my Biscoff Buttercream for warm, spiced sweetness, or Cream Cheese Buttercream for a smooth, tangy finish.
Old Fashioned Coconut Buttercream
If you’re looking for a frosting that won’t make your cake taste like a sugar bomb, This old fashioned coconut Ermine Frosting is it. It’s light, luscious, and full of coconutty goodness. Plus, your mixer does most of the work.
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Coconut Ermine Frosting
This method delivers a frosting that's unbelievably fluffy and notably less sweet than your typical buttercream, offering a lush coconut flavor that's just right.
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Ingredients
- ½ cup All-purpose flour
- 1 (14 ounce) can canned coconut cream
- 1 ½ cups butter, (24 tablespoons)
- 1 ¾ cups granulated sugar
- ¼ teaspoon salt
- 1 ¾ teaspoons vanilla extract
- ½ teaspoon coconut extract
Instructions
- In a small saucepan, whisk flour into the coconut cream and heat over medium heat, stirring constantly, until it thickens. It should thicken into a pudding-like consistency. Remove from heat and let it cool to room temperature. I transfer it to the freezer and stir it every few minutes. It must be completely cool before you use it in the next step.
- While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy. This is an important step. You need to incorporate air into the butter and make sure it is light in color.
- Slowly add the completely cooled coconut cream/flour mixture a couple tablespoons at a time, and whip it until it looks like whipped cream.
- Beat in the vanilla and coconut extracts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Storing Leftovers
Refrigerate: Store the frosting in an airtight container for up to 5 days. Bring it to room temp and re-whip before using.
Freeze: Freeze in a sealed container for up to 1 month. Thaw overnight in the fridge, then let it come to room temp before re-whipping.
